New England Pulled Pork

1
Malinda Coletta

By
@Professorchef

Next Saturday will participate in the annual Harvest Festival to benefit St. Pius V School in Providence, RI. This will be our third year with our booth “Hog Heaven”. A friend of ours who is in the meat business generously donated 125 pounds of boneless pork shoulder (or butts) the buns were donated by a local bakery and we bought all the ingredients for the BBQ sauce so 100% of the proceeds went to the school! Last year we raised $700+!!

I call this new england pulled pork - since it is VERY different than the southern style and pleases a New Englanders Pallet.

The dry rub and BBQ sauce can be stored and used as needed.

Rating:

★★★★★ 2 votes

Comments:
Prep:
15 Min
Cook:
12 Hr

Ingredients

  • 1 gal
    ketchup
  • 4
    zest and juice limes
  • 1/2 c
    tequila or triple sec
  • 3/4 c
    cider vinegar
  • 2 Tbsp
    cinnamon
  • 1 Tbsp
    allspice, ground
  • 2 tsp
    cumin
  • 2 tsp
    coriander
  • 2 tsp
    chili powder
  • 1 c
    brown sugar

How to Make New England Pulled Pork

Step-by-Step

  1. Mix all the above ingredients allow to sit in a fridge for one day. Re-bottle in the empty ketchup bottles - you will need one extra! Store in refrigerator for up to 6 months.
  2. Our dry rub consists of

    4 Cups of Brown Sugar
    1 Cup Kosher Salt
    ¾ Cup of Cinnamon
    2 Tablespoons of Allspice, Onion Salt and Chili Powder
    1 Tablespoon of Cumin

    Rub this on the pork butts - this will keep well in a tupperware type container.
  3. The meat is smoked in a wood smoker for about 10 - 12 hours. Removed from the smoker, pulled and served on a bulky roll or in a dish with lots of the homemade BBQ sauce

Printable Recipe Card

About New England Pulled Pork

Course/Dish: Pork
Recipe For: The Best Pulled Pork




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